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Sausage and Shrimp Jambalaya
...in your mind.
Sausage and Shrimp Jambalaya

Sausage and Shrimp Jambalaya

Serves 4-6 - Remember in Seinfeld when Newman gets his hands on the jambalaya?


  • 1 cup each diced celery, onion and green pepper
  • 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices
  • 2 large cloves garlic, crushed
  • 1 cup white rice
  • 1 tablespoon creole or Old Bay seasoning
  • 2 1/2 cups chicken broth
  • 3 Roma tomatoes, diced
  • 1 pound raw, peeled & de-veined shrimp
  • 2 tablespoons parsley, chopped


  1. Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes
  2. Add sausage and cook 5 minutes or until it starts to brown
  3. Add garlic and when fragrant, add creole or old bay and stir well to mix through
  4. Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well
  5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes
  6. Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft
  7. Add parsley and serve!